Instructions

Fry onions in oil until brown. Lower the temperature, add minced ginger and garlic; fry for a few minutes. Stir in the tomatoes and turn the temperature up. Add 60 ml water and the spice mix. Stir well and fry for a few minutes. Add the tomato puree and cook for 5 minutes. Add the lamb mince, and brown the meat. Add 60 ml water, cover and cook for 40 minutes on low heat. Add frozen peas and cook for 10 minutes. Garnish with fresh coriander and serve with rice.